Description
Homemade Popcorn Chicken offers three delicious variations—classic fried, spicy, and baked healthier version—all featuring bite-sized, crispy chicken pieces that are perfect for appetizers or snacks. Marinated in buttermilk and seasoned flour, these popcorn chicken recipes are easy to prepare and sure to satisfy your craving for crunchy, flavorful chicken bites.
Ingredients
Scale
Classic Popcorn Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
Spicy Version
- Add 1/2 teaspoon cayenne pepper
- Add 1/2 teaspoon chili powder to the flour mixture
Baked/Healthier Version
- Same chicken pieces marinated
- Seasoned panko breadcrumbs (amount to coat all pieces)
- Cooking spray or light oil spray
Instructions
- Marinate the Chicken: Place the chicken pieces in a bowl with buttermilk, salt, and black pepper. Toss well to coat all pieces evenly. Cover and refrigerate for at least 30 minutes or up to overnight to tenderize and infuse flavor.
- Prepare the Coating: In a separate bowl, combine all-purpose flour, cornstarch, paprika, and garlic powder. For the spicy version, add cayenne pepper and chili powder to the mixture. Stir until evenly blended.
- Heat the Oil: Pour vegetable oil into a deep skillet or pot, enough for deep frying, and heat over medium-high heat until it reaches 350°F (175°C).
- Coat the Chicken: Remove chicken from the buttermilk, allowing excess to drip off. Dredge pieces thoroughly in the flour mixture, pressing firmly to ensure a good coating.
- Fry the Chicken: Fry the coated chicken in batches to avoid overcrowding. Cook each batch for 3–4 minutes until golden brown and fully cooked. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
- Baked Version Option: For a healthier alternative, coat the marinated chicken pieces with seasoned panko breadcrumbs instead of the flour mixture. Arrange on a lined baking sheet and spray lightly with oil. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes or until crisp and golden brown.
- Serve: Enjoy your popcorn chicken warm with favorite dipping sauces such as ranch, honey mustard, or spicy mayo.
Notes
- Serve with ranch, honey mustard, or spicy mayo dipping sauces for extra flavor.
- You can freeze the fried popcorn chicken and reheat it in the oven or air fryer for convenience.
- For juicier bites, try using chicken thighs instead of breasts.
